It's been another good week at the farm as we planted a lot of fall crop seeds including carrots, dill, radishes, cilantro, arugula, salad turnips, Asian greens and Asian cabbages, spinach, lettuce mix and more. We are starting to see orange peaking out at us through the pumpkin field, and anticipate a great harvest of both pumpkins and winter squash like butternuts and cheese squash. We continue to remove the mulch and drip irrigation from the finished melon patch, and combed the the potato field yesterday for fugitive potatoes.
Contact Kay at email@example.com if you would like to help out or play golf in support of Homefields
Serving Suggestions for the Harvest:
potatoes: these potatoes have great flavor: bake, boil, olive oil and parsley potato salad and much more.
sweet peppers: so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags. See recipe below...
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on. see recipe below
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelize
tomatoes: super tomatoes--are we in Washington Boro? :-) tomato cucumber salad, anything and everything
carrots: eat fresh, roast in oven, boil and add maple syrup and butter.
garlic: great in everything
scallions: use in salad, or anywhere onions are appreciated.
our neighbor subsoiling the new land to boost drainage and make subsoil nutrients available
Asian Eggplant with Miso
1 asian eggplant (cut in half lengthwise)
1 tsp sesame oil (optional)
2 tsp olive oil
1 tbsp white miso
2 tsp saké
2 tsp mirin
1 tsp sugar
1 green onion, sliced (optional)
1/2 tsp sesame seeds, toasted (optional)
1. Preheat oven to 430°F (220°C). Line baking tray with parchment paper or aluminum foil.
2. Wash eggplants and cut lengthwise. Brush the inside sides of the eggplant sides with the sesame oil. Brush the inside (cut-side) with olive oil. Bake for 30 minutes till soft and slightly brown.
3. Bring mirin and sake to a gentle boil on low heat. Add white miso and sugar, and stir till smooth. Remove from heat. (Leftover miso mix may be stored in the fridge.)
4. When eggplants are cooked and soft, switch the oven to the broil mode. Brush eggplant tops with miso mixture and grill for about 5 minutes till the miso bubbles. Garnish with green onion or some toasted white sesame seeds if you are so inclined. Serve warm.